Kaizen! Perfection at Prime Ko

Have you ever had one of those microcosmic moments in time encapsulating a window onto something so much bigger in its depth and substance? Though most of mine have not been food moments, this one surely was this past week at the Japanese inspired restaurant Prime Ko (217 West 85th Street New York, NY 10024-3901 - (212) 496-1888) when I tasted Chef Makoto Kameyama’s signature sushi Crispy Rice with Spicy Tuna appetizer. But more about that in a moment…

CS and I were escorted into the ground floor dining area; they’ve got a lower level with a wet bar, TV screen and more seating. Décor showed subtle Japanese influences. The waiting area had these lovely brown leather boxy ’kabuki’ shaped chairs and couch, fresh orchids on a dark rectangular table, with a wall of hand-painted coral peonies on soft aqua…

Wall dividers of slatted mahogany separated one area from another; windows were shaded with white bamboo semi-transparent treatments. Seating was brown textured suede on wood, a few striped suede backed benches, all tucked into square darkwood tables. Settings consisted of simple white geometric china, flatware laid out on deep red bamboo textured placemats, and chop-sticks resting on logo enhanced wood pieces. Lighting was recessed in one area and a framed oval shaped ruched red fabric with a back lit center aperture against the far wall, with a row of rice textured globe light fixtures in the other area.

A partial view...

Esteemed Chef Makoto Kameyama, the former prized Sushi Chef at Prime Grill for the past ten years, has served as Executive Chef at Prime Ko since it opened last year. His experience began in Tokyo where he assisted his father, a prominent Edo-sushi chef running a successful restaurant in Japan. In1981, Chef Kameyama came to the US and opened his own Japanese restaurant. Transitioning to Japanese kosher posed quite a challenge. Aside from the dietary restrictions on pork, shrimp, crustaceans, etc. sourcing fine quality kosher fish for sushi and sashimi, replacing basic Japanese cooking elements like bonita flakes and dashi (made of fish bone, until recently unavailable with a kosher certification), achieving consistent textures and creating exciting sauces were but a few of the obstacles he faced.

Chef Kameyama is very pleased with healthy low fat and low cal Japanese cuisine becoming staple of the American diet. Be it the DHA and heart healthy fresh fish, lung healthy miso, or vitamin mineral-rich seaweed, it is thanks to Japanese cuisine masters like Kameyama that this healthy streamlined fare is taking the nation by storm.

Now, back to our meal… The opening appetizer was an assortment of Rainbow Roll, yellowtail, tuna, and salmon sashimi and that fabulous Crispy Rice with Spicy Tuna I mentioned earlier. That was the defining moment of kaizen (Japanese for perfection) . The mouthful of toasted rice cake topped with spicy tuna pureed with bell pepper, topped with jalapeño and aioli sauce was a bite of pure perfection. The creative combination of textures and genius flavors conjoining to taste so remarkably well, spoke volumes about the artistry of a chef whose collective experience and expertise arrive at the table each time this signature dish is served. Bravo! Omedetou!

Sushi and Sashimi

But we were just getting warmed up… CS and I shared lovely grilled miso Chilean Sea Bass skewers in a spicy teriyake sauce served aside sautéed bok choy & veggies which couldn’t help but be outshined by an outstanding Tuna Delmonico, edged in breading served with jalapeño sauce, wasabi, beet and ginger sauce, with a side of soba noodles and pickled radish/onion/carrot garnish.

Tuna Delmonico

Our waiter, Al, our server, Lebron, treated us like royalty; they were friendly, efficient, informed. I thought we were getting the ‘special treatment’, but service to the tables nearby was just as extraordinary. Al, had the menu and wine pairings memorized down to the last nori seaweed bit & dot of sauce. Service was the epitome of high Japanese hospitality; water goblets refilled with Prime Ko’s own filtered carbonated water, napkins refolded, tables cleaned between courses, and soy sauce, dishes and silverware replaced with the arrival of each new dish.

We enjoyed a cleansing, refreshing Borgo Reale Pinot Grigio 2007 as we waited for our next course, a medley of kobe chopped beef dishes. We sampled Kobe Meatballs with ground ginger and garlic in miso sesame sauce, spicy Kobe Pizza - crispy dough, house made marinara topped with chopped salad & chopped wagyu. Wagyu Beef Sliders – a mini kobe hamburger with spicy aioli and teriyake sauce – completed this tasty Americanized trio.

Cutlery was replaced again with a fresh set including steak knives. I starved myself till dinner in anticipation, but this was turning out to be a most extravagant meal… The best was next! Three ounces of the most amazing Kobe/Wagyu steak resting on a slab of Himalayan salt rock witha side of white mushroom cooked at our table with a spritz of fresh lime. When quality is this good, extra spicing could only detract from it natural flavors – it was melt-in-your-mouth delicious.

Taken before being cooked at table-side. 3 ozs of marbled beauty!

The second steak dish was a 6 oz. Grain Fed Chateau-Briand with vegetable rice served with a jalapeño/uzu/teriyake sauce, with salad and rice. The steak was so good, I would have preferred the sauce on the side.

Steak Chateau-Briand

Chef then surprised us with Eggplant Dengaku. Baked eggplant topped with miso and sesame sauce. Unusual, and superbly tasty. The evening’s crown,  came with the creative and most beautiful desert dish pictured below.

Beautiful presentation, superlative tasting

Two crepes laid out like a Japanese fan, topped with blueberries and strawberries with hot chocolate sauce, sprinkled with green tea powder and confectioner’s sugar that looked like fairy dust. Need I say more?

A brilliant meal overall. Our thanks to Chef Kameyama and the staff of Prime Ko for a thoroughly enjoyable experience.

SYR

Shalom Bombay

Say Namaste as you enter Shalom Bombay (344 Lexington Avenue – between 39th and 40th – New York, NY 10016 – Tel: 212.922.0224 – Fax: 212.922.0124) this exotic Indian adventure.  Above your head flows the Ganges – the life force of a nation. The environment is earthy with touches of scrolled ironwork wall pieces, and the tables are set simply- as all guests are welcomed with an introductory taste of a dish called Papri Chaat, complements of the house.

Papri Chaat

It consists of crispy crackers served with chopped potatoes, onions, parve sour cream and tamarind sauce – served cold. Mildly spicy and flavorful, it set the stage for the rest rest of the meal.

SYR and I washed and sampled their breads. SYR adored the warm, fresh from the oven Tandoori Paratha bread (a multi-layered flat whole wheat bread), while I had their just baked Onion Kulcha. Both were superb!

SYR chose a Chicken Tikka Masala, while I had their Tawa Chicken. Hers was made with barbecued chicken cooked in tomatoes and onion. Very flavorful, a bit spicey, but definitely interesting.

Tawa Chicken

Having grown up in Uruguay, I am more used to spicy food and my Chicken Tawa came with boneless pieces of chicken served with onion, bell peppers and spices. I liked it!!

We then shared their Vegetable Pakoras…

Vegetable Pakoras

…an assortment of deep-fried spinach, eggplant, cauliflower and potatoes. Frankly, cauliflower was never a favorite of mine, yet… fresh deep fried is just so good when it’s done right.

We segued with their Mixed Kabab Tandoori Platter…

Mixed Kebab Tandoori Platter

It comes with an assortment of lamb, beef and chicken kababs marinated and roasted in a clay oven. We both found the various meats flavorful, tender  and wonderfully spiced.

SYR enjoyed a 2009 Herzog Selection, Chateneuf Rouge. A semi sweet, mildly fruity but dry enough wine that amply complimented her dishes. I had the 2007 Galilee Hills Segal Fusion (with 60% Merlot, 20% Cabernet Franc and 20% Sauvignon Blanc), with a somewhat smoky undercurrent and lots of fruitiness, I found it a perfect companion to these spicy foods.

We both finished our meals with their exotic desserts, SYR had the Rice Pudding, served with almonds, pistachios and raisins, which she found unusually tasty. I had the Moong Daal Fudge dessert – mashed lentils cooked with sugar and nuts – it was just sweet enough without being overpowering.  Kind of likea sweet version of kishka- nice and very tasty, I wish it had been a bit creamier though.

It was a great meal, coupled with good wines and great decor. We just have to come back for more, but next time I plan to have some of their Indian beers. I hear the Kingfisher is unusually tasty, spicy… just made for these type of food!

Don’t wait for monsoon season to try this superb gastronomic delight; it’s sure to become a fast favorite when you’re ready to curry favor with family and friends or spice up your evening out.

CS

Saddle-up for Some Fine Fixins’ at Smokey Joe’s!

You don’t have to be a Texas long-horn to enjoy this round-up of superbly smoked and southern rustic Tex Mex cuisine at Smokey Joe’s (494 Cedar Lane; Teaneck, NJ. 07666; Telephone: 201.836.7427).  Décor is sun-burnt orange against ranch-rawhide woodsy panels; Marlboro manly man and stallion photos adorning the walls. Brown butcher block paper covers tables set with colorful southwestern china (don’t forget to ask Joe for doodling crayons).

A partial view of the dining area

Joe, the owner, looked for a unique niche in the market and not only found one, but honed it like an art form till it yielded a product that fills the house on a regular basis. Joe, or Yossi to his chevra, told us “Food is life; food is kodesh.” “It’s about craft and high quality. You’ve got to give it the time and attention it takes to develop.” And indeed Joe has done so. His 74” smoker (which he lovingly dubbed Dimona-2) is the nucleus of his operation, but just as important is his approach to food and business. “You’re not producing a widget or stereo; my personal commitment to making great food is a life-time journey!” “It’s also about having a good sense of hospitality when Jews come calling at your restaurant. It’s a little different than the hachnassas orchim (welcoming guests) we do at home.” Joe certainly shared that hospitality with us.

...it was hard to keep myself from reaching into that smoker... I confess...

Joe served up vittles Stephen J. Austin or Sam Houston would raise armies to fight for! The table started to fill up with outstanding home made cornbread with onion jam spread (you got to taste ‘em together to understand how awesome those flavors are together), refreshing iced tea and fresh squeezed lemon-ade and home made. Still warm tortilla chip (seriously, dangerously, addictive!) with freshly made guacamole for starters.

We were then treated to an assortment of Smokey Joe’s favorites. The Joe Dawg, the lamb merguez sausages, were marvelous; superbly smoked and flavored.

Lamb Merguez Joe Dawg

They’ve got six types to choose from, it wasn’t easy deciding which to try…

We then demolished their Beef Brisket (well… really… CS did, he kindly let me have one forkful before it was gone!) – smoked for up to 14 hours. The smoked taste did not overpower the brisket taste which was rich, marvelous. In a very uncharacteristic (well you saw the pictures of those ribs, how can you blame me?) uninhibited Flinstonian way, I dug into their long ribs which had been basted in a secret BBQ rub and smoked for around 5 hours in Dimona-2. (Surely, not first date action, unless you want to provide an instant inhibitions dissolver, right from the get-go) They were meaty, packed with flavor and delicious. I literally felt the spices coming through my pores. Quite unexpectedly, my favorite smoked entrée was the chicken.

Brisket, Grilled Chicken and Sweet Potato... mmm, mmm!

I just loved the way the subtle smokey flavor worked its way into the soft flesh of the chicken resulting in a fabulous taste. We had no room for their burgers and chocolate mole sauce, which we heard are outstanding. We’ll have to come back and try those as well as some of their other popular dishes.

A great homey place to come with family and friends to chill an’ enjoy southern smokin’ Jewish hospitality.

SYR

La Carne Grill

Enticed by the glowing review this restaurant garnered in 2007 in The Jewish Press, a 2007 mention in The New York Blueprint, a nice review and slide show in New York Magazine and quite a few others – along the same vein – we couldn’t wait to try Eddie Allaham’s eatery. Knowing Eddie was one of the original owners and the creator of Prime Grill’s concept, made our mouths water in anticipation of visiting La Carne Grill (340 Lexington Ave; New York, NY 10016; 212.490.7172). Daniel Ronay (whom readers of our blog have met before, came along this time in place of SYR who couldn’t make it).

The main dining area...

Daniel started the meal with Crispy Sweatbreads, they came with an olive tapenade and mustard aoili. He described them as nicely crispy and flavorful without being overpowering.

I opted for the Garlic Baby Artichokes, which consists of sauteed baby artichoke, drizzled with sweet garlic sauce.

Garlic Baby Artichokes

I am a potato lover and had I eaten these blindfolded, I would have thought – based merely on the taste – that I was savoring some very buttery potatoes… superbly done!

We each followed the appetizer with a sushi rolls (who would have believed, less than six month ago, that I would EVER touch fish based sushi?!?!?).

Daniel had the Red Dragon Roll, a spicy tuna roll with wonton crisps on top. He liked the nice contrast between the roll texture and the chipped wonton crisps. Though it came in a nicely sized portion, Danny said he could continue eating more and more of it.

I had the colorful Rainbow Roll, a california roll with tuna, salmon, yellowtail and white fish. An artistically presented dish, did not taste fishy at all, a wonderful amalgam where each ingredient was subtle enough to allow the others to shine through to create a wonderful, perfect, combination of flavors. We each washed it down with a delightful 2007 Herzog Chardonnay.

For the main dish, he continued to a delicious Beef Wellington. It came with a grilled filet mignon with asparagus, garlic demi sauce and mushroom duxelles, wrapped in puff pastry.

Beef Wellington

While he’s not normally a fan of Beef Wellington, he felt he would order this particular version again. He found the meat tender, juicy, perfectly cooked with a nice shade of of light pink in the center. What made it so different was the delicate sauce of ground mushrooms with a touch of lemon juice and extra virgin olive oil. Daniel couldn’t stop raving about it!

I ordered a Filet Mignon, which came with a black trumpet (mushrooms) brandy cream sauce  (delicious!!!!) and French fries. Tender and juicy, superbly cooked to medium state. I paired it with a 2006 Benyamina The Cave. This blend of 60% Cabernet Sauvignon and 40% Merlot, aged in a three hundred year old cave in the heart of the Carmel mountains and the Filet… ah, a marriage made in heaven!

We finished this royal repast with an excellent pareve capuccino and a Blueberry Cheesecake…

.

Delicious pareve cheesecake

It was hard to believe, there was no real cheese inside. Delicate but full of flavor, even without the blueberry it would still have been outstanding.

We were pleased to see that La Carne Grill does not rest on its past laurels, Chef Angel Ramirez and his stuff worked hard to produce their very best still. There is no question I must bring SYR soon, I know she’ll love it!

CS

Basil – Pizza & Wine Bar

At the edge of Crown Height’s Jewish neighborhood, we walked through the tall glass paned doors of Basil Pizza and Wine Bar (270 Kingston Ave; Brooklyn, NY 11213; Telephone: 718.285.8777). We were greeted by the lovely homey smells coming from their large wood oven, clearly center staged by design, partnered with an open bar and cooking area. Soft relaxing Latin music permeated a high vaulted room adorned with 13 honey jar shaped glass lanterns hanging at variegated heights back-dropped by a glass fronted honey comb wine casement.  Marble top tables and dark rustic wooden chairs filled the room commodiously, seating 45 comfortably.

Partial view of Basil. Clara Perez, the Manager, taking a breather in one of those rare low traffic moments.

The pizza and wine bar opened its doors in late February of this year. Just a few months in, with an extensive gourmet dairy menu created by his predecessor, Chef Adam  (who started his culinary training in Italy’s Costa D’Amalfi – then the restaurant’s sous-chef – was suddenly asked to take the helm as chef de cuisine.  Like the young Luciano Pavoratti in February 1965 – who was asked to replace the regular tenor – in an evening’s fateful  performance (Donizzetti’s Lucia de Lamermoor) at the Greater Miami Opera, young Chef Adam stepped up to the plate prevailing successfully without missing a single high note apparently, for he served up dish after dish of consistently delicious Basil favorites.

We began this, our latest restaurant adventure, with their Wild Mushroom Pizza made with Goat Cheese, Mozzarella and Truffle Oil, we took a side dish of their signature Basil Fries, sprinkled with Fresh Parmesan aside a  Garlic-Truffle Mayo Dip- clearly – not for the faint hearted.  Both were delicious.  The thin crusted pizza dough (made with imported Italian flour) was terrific, as were the wild mushrooms and goat cheese topping. CS predictably downed a respectable number of fries, loving the crispy strips dipped in truffle mayo. We both opted for Tishbi’s Chenin Blanc to accompany our meal. It was perfect for the table fare and the balmy summer afternoon. I had a respectable Arugula and Beets Salad topped with medallions of warm goat cheese sprinkled with pine nuts and a truffle vinaigrette.

CS, gnocchi Gnostic that he is, couldn’t help but devour the Goat Cheese Gnocchi Gratin rich with Tomatoes, Spinach and Parmesan Bread Crumbs. He found it flavorful, authentic Italian Campagna, done to perfection! We sampled three more mains; spinach ricotta dumplings, striped bass, and a saffron risotto.  I went for their Striped Bass, with Charred Fennel, Pea Risotto and Meyer Lemon Cream. Presentation was outstanding as you can see from the pictures below (we had a very, very tough time settling on only three photos of the dishes!).  The charred fennel was set like a sail atop a perfectly cooked striped bass a sea in a gustable green pea risotto. The Spinach and Ricotta Dumplings with Melted Mozzarella were ambrosial- especially with the enfolded Tomatoes  Roasted for 24 hours in Balsamic Vinegar, fennel seeds and just the right touch of chili flakes. Basil buys mozzarella curd and stretches it on location, enhancing the flavor that much more.  The Saffron Risotto with Forest Mushrooms, Grilled White Asparagus, was quite aromatic. The forest mushrooms and white asparagus were savory & toothsome, though at this point we were quite full.

Goat Cheese Gnocchi Gratin

Stiped Bass, with Charred Fennel, Pea Risotto and Meyer Lemon Cream

Saffron Risotto, with Forest Mushrooms, Grilled White Asparagus, Peas and Parmesan

We’ll have to come back and meet their pastry chef, Ehud Ezra; word on the street is that he is an amazing talent.  A graduate of the Institute for Culinary Education, he trained at Oceana in Manhattan and was Pastry Chef for several years at Whole Foods (among other prestigious establishments), before coming to Basil, we tasted his Meyer Lemon Ricotta Cheese Cake served with Turkish Fig Puree and Melon. He’s there at 5:00 am preparing his croissants and other pastries, opening for breakfast service at 7:30 am. Chef Adam also treated us to a tasting of his home-made colorful Sorbet Trio and Basil Ice Cream (made from basil, you read it right!). Yummmm!

Sitting on the cusp of this Lubavitch neighborhood, Basil stands at the edge of new cuisine and ambiance territory.  The reluctant humble yet flight worthy fledgling chef and his team run a successful operation with the help of their warm friendly manager Clara Perez, whose respect and reverie for the Lubavitch community is admirable. The convergence of crossed cultures amongst their staff and the harmonious blend of clientele dining together with Basil’s good food its nucleus, is nothing short of chevlei mashiach amazing. The obstacles were many; it shouldn’t work but it does, remarkably so! Some places are just plain blessed that way.

SYR

Somewhere in Marrakech

Just missing the story tellers, local souk and snake charmers, I walked into mystical Morocco when I entered Darna (600 Columbus Ave – North East corner of 89th; New York 10024; Telephone: 212.721.9193), right here in New York City, in Manhattan’s Upper West Side.

Magically transported to the heart of Fez, Rabat, Marrakech or perhaps Casablanca and Rick’s Café Américain… I expected to hear the echo of Ilsa’s voice asking Sam: “Play it, Sam. Play ‘As Time Goes By.’”

I arrived at Darna as they began dinner service. Carlos tastefully arranged a corner table for me while Katja navigated me through the extensive menu of surprisingly well priced fare.

I started with a Humus plate, which came with a zaatar (hyssop) pita and mixed greens.

Deliciously flavorful, it was followed by Moroccan Cigars with accompanying greens and tomato flower garnish atop a Tehina Sauce.

The meat filled cigars were crispy on the outside, tender and savory on the inside; a perfect blend of flavors.

Darna’s Stuffed Chicken was the main course, a whole roasted Cornish hen stuffed with prunes, apricots, raisins, mushrooms and almonds with a side of  Couscous (their signature dish!) topped with string beans and carrots.

The stuffed hen was tender and superb in taste; the side dish delicious! The meal was accompanied by a delightful 2007 Barkan Pinot Noir.

Darna means “our home” in Moroccan Arabic. The time went by too quickly; the homey food, the polite and friendly staff, the cozy beautifully appointed authentic Moroccan décor, the soft Moroccan music certainly made me feel like a valued guest at the home of some trusted old friends…truly a hidden precious jewel in Manhattan!

To borrow a line from the movie Casablanca, “Luis, I think this is the beginning of a beautiful friendship.” I’ll be back!

CS

Chef’s Guest

This past Thursday, December 10th, I had the pleasure of being the exclusive guest of Chef David Kolotkin at Prime Grill. As I’ve mentioned in past postings,  this eatery is one of my favorite meat restaurants.

A partial view of Prime Grill

Chef David’s special menu did not disappoint. I started the meal with a House Cured Duck “Prosciutto” served with light frisee, dried fruit, almonds and a citrus soy reduction.

House Cured Duck "Prosciutto"

I found it delightful, subtly tart, with the individual flavors coming to the fore with each bite.

The House Potato Gnocchi with Duck Sauce followed next, served with tomato in a delicate herb sauce. It looked blissfully tasty and tasted even better. It left a very pleasant, unusual, aftertaste.

House Potato Gnocchi

The third course was  Southern Style Veal Sweetbreads & Grilled Tongue; which came with home-style grits, collard greens and a piquant horseradish coulis.

Southern Style Veal Sweetbreads & Grilled Tongue

The synchronicity of flavors was superb, but merely part of the buildup to the crescendo of the main dish, a 60 Day Dry Aged Reserve Steak. It was served with truffle scallion and whipped potato. Personally, I prefer my steak medium well done, but Chef David insisted I order it medium. He was right. It was tender, juicy and just perfect – in every sense of the word!

I sipped a very nice 2008 Teal Lake Shiraz throughout the four courses. When I first came the Chef asked me what I would like, I told him to surprise me. And he did, deliciously, scrumptuously so. The meal was fit for a very fortunate king or… this most fortuitous food critic.

CS

For Your Eyes and Palate Only!

On December 3rd, last Thursday, the Israel-America Chamber of Commerce held a full day conference in the Wall Street area of Manhattan at 55 Broad Street. Many distinguished American and Israeli business leaders and professionals (in a variety of disciplines) were in attendance. Israel’s Minister for Infrastructure (Uzi Landau) was keynote speaker. The Governor of the Bank of Israel, Dr. Stanley Fischer, was among the many notable speakers and workshop moderators. Subjects ranged from Education to Health, to discussions of the many challenges the US and Israel face in the current global climate.

At 12:30pm there was a networking dairy lunch. Who would the Israel-America Chamber of Commerce use for a caterer, a caterer that could provide a delicious, nutritious feast  for the palate and the eyes? u café, of course!!

The photo doesn't give you a true idea of size... these cheese sandwiches were mouthwatering big!!!

Certainly there was plenty more to eat, look at the colors and textures…

Healthy, nourishing and beautiful to look at. Who can ask for more?

Salads were plentiful, all colors, for every taste…

Pasta!

And the fruit platters? Sheer artistry and super fresh!!!

I get hungry just looking at these kiwis

Two long tables filled with sandwiches, salads, soups, hot dishes and fruit platters… Ahhh, the presentation! Deeeelicious!! Catering in style!!!

CS

Solamente Solo

Solo, situated in the atrium of the SONY building (550 Madison Avenue; New York, NY 10022; Telephone: 212.833.7800), is the brainchild of Joey Allaham creator and owner of the acclaimed Prime Grill. It is a high-end upscale restaurant featuring a fusion of exotic Mediterranean & Asian cuisine.

The dining room at Solo is the epitome of modern chic with its cool modular abalone-like mosaic panels & sand carved glass partitions, Mediterranean stuccoed walls, corkwood flooring, and bespeckled leather seating. It’s the perfect place for corporate pow wows, or when you want to impress.  I just loved the beautifully lit wall of gold olive oil bottles. Solo’s got an exclusive Club/VIP Room, and 3 private dining rooms available with plasma TV screens and controlled sound and lighting features with a seating capacity of up to 20. The VIP room connects to the kitchen allowing private dining with Chef Dan who incorporates Asian, French, and exotic Spanish influences in his exciting cooking style.

Now… to the food! It’s basics with a clean fresh twist. Presentation is elegant, artistic, bare yet precise, very Feng Shui balanced.

CS, the guy who says he doesn’t like fish, started with a Salmon appetizer while I ordered the Panko Crusted Veal Sweetbreads, with field greens, tomato, onion and citrus. Both were great choices. He followed it with a Solo USDA Prime Cowboy Steak which came with polenta fries, Chimichurri and green peppercorn sauce. I had the Beer & Plum Braised Beef Short Ribs (a feast for the palate AND the eyes) with turnip puree, sun dried tomato and pepper gastrique and crispy shallots. Both main selections were outstanding!

For dessert I took the very luscious looking, very aromatic, absolutely delicious Baked Pear with Strawberries in Raspberry Sauce while CS went for the the Caramelized Banana Tart which came with vanilla ice cream.

Our wine selection, a 2005 Benyamina The Cave was superlative and a more than fair complement to this superb meal. Eka, our waiter, was very friendly, knowledgeable and enthusiastic. He did not stir us wrong! We loved everything, Both Chef Dan and the Pastry Chef outdid themselves, BUT we wish the portions were somewhat more generous.

SYR

The Joys of Emotional Eating

Oh, I know we live in a society where body image is paramount and you’re either thin or you’re irrelevant.  And yes, given that we are amongst the top ten fattest nations in the world, we should be weight conscious and not indulge in abnormal eating habits, but exercise regularly and all that. Certainly, we should sublimate our gashmius (physicality) to the higher functions of our being …

Yet, every once in a while – I propose – coddling the inner child is a laudable, valuable, action. Granted, nothing bests the sweet taam (taste) of Shabbos nor the sound of zmiros lifting you ever higher, but the occasional escape into corporeal weekday bliss, leaving the emotional and physical overload of life’s daily grind behind, is a good thing.

The hustle and harried hurry of our fast, frequently faceless, hi-tech daily drudgery makes it difficult to be in the moment of any one thing.  So, we often have to steal or create a moment for ourselves. One of my favorite ways to seize that special particle of time is by dining out in style. Dress up or down, whichever makes you feel better, and figure out the type of cuisine you’re in the mood for. Personally, I prefer an eatery that exudes calm and soft lighting; where chef and staff wait on you indulgently, presenting the finest service and cuisine they have to offer. Hopefully, you’re in the company of someone you really want to be with during this stolen moment.

If you can, leave the kids at home, shut the intruder cell phone, sit back, relax, breathe in, and give yourself over to the sensory delights to come. Start off with a good wine that has some personality, one that complements your disposition. Perhaps a deeply aromatic contemplative wine like one of the following:
Makhpelah Cabernet/Merlot 2002 from Israel, only a few hundred cases were produced! This wine combines spicy aromas with a touch of vanilla and smoky oak. The well-balanced palate is soft and rich with plum and dark cherry flavors highlighted by fine tannins. For that extra,extra, special occasion, it’s a bit pricey! For the more price conscious, but still very discriminate wine palate, I recommend any of these, Italy’s Borgo Reale – Primitivo di Manduria 2001; France’s Flegman – Merlot 2006, or a South African Rothberg Cellar – Shiraz 2008. Frankly, there are far too many superb kosher wines to fit every mood, every palate, every occasion. You can find the above and hundreds more, at Liquors Galore (1212 Avenue J; Brooklyn, NY 11230; Telephone: 718.333.4168).

Take in the calming scent of the wine’s perfume; delight in each sip, savoring the rich flavor, allowing your palate to pick up its complex symmetry. Let your body relax, as the liquid soporific hits your bloodstream.

For starters, I recommend choosing an appetizer or salad that you’ve never tried before like Orchideä’s Spring Fling Salad; perhaps something like T Fusion‘s Pan Seared Sweetbreads or Solo‘s Barbeque Short Rib Spring Roll. Discern the distinctive flavors within. Redefine your stomach’s state of satiety by trading quantity with quality and variety of taste. Allow the sensual mixing of fresh textures and subtle tones and spices on your tongue and taste buds. Observe the placement of food, the artistry and color and let it become a true binge of the senses.

For the main dish, if you’re watching those calories, pick a fish or chicken dish prepared in a way you’ve never tasted or wouldn’t make at home. when it comes to fish few can beat the imagination or IMITATE the meat-like look and taste at Plaza Dining (downstairs at Boro Park’s Plaza Hotel). If you’re a meat lover like I am, go for the steak if it’s really what you’ve got the yen for.

We particularly enjoyed Prime Grill’s Black Angus Steak, and the Delmonico Steak at Bistro Grill. Order a notch higher on the temperature time as fine restaurants tend to grill a bit on the rarer side. If you’re out with friends be a good sharer, and sample each other’s dishes. It can get ugly with the really delectable, so be prepared to fight them off with fork or skewer if they become voracious.

I’m usually too full by dessert time to get territorial.  Here a morsel of some heavenly delight is sufficient. Nothing alters vexation like a great dessert. We loved Les Marais‘ Crème Brûlée, Gusto Va Mare‘s Double Truffle and u cafe‘s Tricolor Cake.

Finally, if you’re still not convinced, contemplate this with your latte: “There are people who strictly deprive themselves of each and every eatable, drinkable, and smokable which has in any way acquired a shady reputation. They pay this price for health. And health is all they get for it. How strange it is. It is like paying out your whole fortune for a cow that has gone dry. – Mark Twain (1835 – 1910)“

So eat and enjoy!

SYR